A Perfect Sautéed Kale Salad for Fall

Siri and Bill Wilkinson of Gerson’s Garden offer some of their favorite recipes from their restaurant, Gerson’s Garden, in Roanoke. Check out Gerson’s Garden.

INGREDIENTS

  • 6 cups kale (stems removed, rinsed, torn into
 salad-sized pieces)
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • ¼ teaspoon dried thyme
  • Sprinkle of celery seed
  • Salt and pepper to taste
  • ¼ cup sunflower kernels
  • 1 2-ounce jar diced pimentos (optional)

PREPARATION

  1. Toss first 7 ingredients in a large mixing bowl until leaves are well-coated.
  2. Pour into a large skillet and heat over medium-high until leaves start to wilt. Stir continuously to ensure even cooking.
  3. Once reduced by 1/3, remove from heat. Toss gently with sunflower kernels and pimentos. Serve warm
 or cool.

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